Continuing on with my journey to try and make delicious dishes with amazing summer produce. I packed a ton in this time- zucchini, corn, tomatoes and fresh basil. Mmmmm. I have to say I liked zucchini pasta much more than I anticipated… and it only takes a few seconds to make!
This recipe makes 2 servings.
What you’ll need:
– 1 zucchini
– 1 heirloom tomato
– 1 cob of corn
-1 tablespoon olive oil.
– 2 cloves of garlic
– 1 cup shrimp
– old bay
– fresh basil (use 2 or 3 leaves)
Let’s start with prep. This is what takes the most time, and everything cooks quickly so lets get it out of the way. Mince the garlic. chop the tomato into medium-sized chunks. Take the cob of corn. Run a knife down the edge to remove all the kernels (putting the cob in a bowl or pot while doing this will prevent kernels from going rogue and flying all over the kitchen). Chop or julienne the basil. Set all of this aside.
For the zucchini pasta, all you’ll need is a zucchini and a cheese grater. Chop the top and bottom off the zucchini, but you can leave the skin on. Hold the zucchini vertically and run it along the large side of the grater. This will give you long strands of zucchini about the size of angel air pasta. (If you have a mandolin.. you can also use the julienne attachment… this may make thicker strands if you’d prefer that.)
Take your shrimp and generously coat with old bay.
Heat a pan with the olive oil. add the garlic. cook until it browns slightly. Throw in the corn, basil and tomatoes. Add a little salt and pepper. Reduce heat and stir occasionally until the tomatoes break down a little. Add the shrimp and cook until no longer transparent. Throw in the zucchini. Ass a little salt and pepper again. Mix together well. Cook for about 2 minutes. DO NOT OVERCOOK. The zucchini will get too mushy.
That’s it! Super simple and tastes like summer! Let me know what you think!